Mary Berry’s Honey Loaf is made with mixed candied citrus peel, self-rising flour, pumpkin pie spice, soft brown sugar, clear honey, milk, and crushed sugar cubes. This delicious Honey Loaf recipe creates a tasty loaf that takes about 1¼ hours and 15 minutes to prepare and can serve up to 8 people.
This Honey Loaf Recipe Is From Fast Cakes by Mary Berry
Mary Berry Honey Loaf Ingredients
- ¾ cup (2 oz/50g) mixed candied citrus peel
- 3 cups (12 oz/350g) self-rising flour
- 1 level tbsp pumpkin pie spice
- ½ cup (4 oz/100g) soft brown sugar
- ½ cup (6 oz/170g) clear honey
- ⅔ cup (5 oz/150ml) milk
- About 8 sugar cubes, crushed
How To Make Mary Berry Honey Loaf
- Preheat Oven: Preheat your oven to 350°F (Convection 320°F). Grease a 9 × 5 in (2 lb) loaf tin and line it with nonstick baking paper.
- Prepare Ingredients: Finely chop the candied citrus peel and mix it in a bowl with the flour, pumpkin pie spice, and brown sugar. Make a well in the center, then stir in the honey and milk until a smooth, stiff dough forms.
- Bake the Loaf: Pour the dough into the prepared tin. Sprinkle the crushed sugar cubes evenly on top. Bake for about 1¼ hours, or until the loaf pulls away from the sides of the tin and a skewer inserted into the center comes out clean.
- Cool: Remove the loaf from the tin and discard the baking paper. Let it cool completely on a wire rack.
Recipe Tips
- Finely Chop the Peel: Ensure the candied citrus peel is finely chopped to evenly distribute its flavor throughout the loaf.
- Mixing Technique: When combining the dry ingredients with honey and milk, mix until just blended to avoid overworking the dough, which can affect the texture.
- Baking Time: Monitor the loaf closely near the end of baking time. It should be golden brown on top, and a skewer inserted into the center should come out clean.
- Cooling Process: Allow the loaf to cool completely on a wire rack after baking. This helps it to set properly and enhances the texture.
What To Serve With Honey Loaf?
This tasty Honey Loaf pairs well with a dollop of clotted cream, a slice of sharp cheddar cheese, fresh fruit, or a cup of tea. It can also be served alongside honey butter, yogurt, jam, or a warm beverage for a delicious breakfast or snack.
How To Store Leftovers Honey Loaf?
- Refrigerate: Let leftovers honey loaf cool completely to room temperature. Then, store it in an airtight container in the refrigerator. It will stay fresh for up to a week.
- Freeze: To freeze, wrap the cooled leftovers honey loaf tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.
How To Reheat Leftovers Honey Loaf?
- In The Oven: Preheat your oven to 300°F (150°C). Place the leftovers honey loaf on a baking sheet and cover it loosely with foil. Heat for about 10-15 minutes until warmed through.
- In The Microwave: Slice the leftovers honey loaf and place it on a microwave-safe plate. Heat on medium power for about 20-30 seconds per slice, or until warmed to your liking.
Mary Berry Honey Loaf Nutrition Facts
Amount Per Serving
- Calories 167.6
- Total Fat 0.7g
- Saturated Fat 0.1g
- Cholesterol 0.0mg
- Sodium 146.6mg
- Potassium 45.0mg
- Total Carbohydrate 34.5g
- Dietary Fiber 1.1g
- Sugars 3.1g
- Protein 5.2g
Try More Mary Berry Recipes:
- Mary Berry Fast Gooseberry Fool
- Mary Berry Granny’s Gingerbread Recipe
- Mary Berry Tiramisu Red Fruit Trifle
- Mary Berry Viennese Finger Biscuits
- Mary Berry Strawberry Tarts
Mary Berry Honey Loaf
Description
Mary Berry’s Honey Loaf is made with mixed candied citrus peel, self-rising flour, pumpkin pie spice, soft brown sugar, clear honey, milk, and crushed sugar cubes. This delicious Honey Loaf recipe creates a tasty loaf that takes about 1¼ hours and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 350°F (Convection 320°F). Grease a 9 × 5 in (2 lb) loaf tin and line it with nonstick baking paper.
- Prepare Ingredients: Finely chop the candied citrus peel and mix it in a bowl with the flour, pumpkin pie spice, and brown sugar. Make a well in the center, then stir in the honey and milk until a smooth, stiff dough forms.
- Bake the Loaf: Pour the dough into the prepared tin. Sprinkle the crushed sugar cubes evenly on top. Bake for about 1¼ hours, or until the loaf pulls away from the sides of the tin and a skewer inserted into the center comes out clean.
- Cool: Remove the loaf from the tin and discard the baking paper. Let it cool completely on a wire rack.
Notes
- Chop the Peel Finely: For an even texture, chop the candied citrus peel as finely as possible. This helps distribute the peel throughout the loaf evenly.
- Grease and Line the Tin: Make sure to grease and line the loaf tin with nonstick baking paper to prevent the loaf from sticking and ensure easy removal.
- Check Doneness Early: Start checking the loaf 5-10 minutes before the recommended baking time to avoid overbaking. The loaf is done when it pulls away from the sides and a skewer comes out clean.
- Cool on a Wire Rack: Allow the loaf to cool completely on a wire rack to prevent it from becoming soggy. This helps maintain a crisp crust.
- Store Properly: Store the cooled loaf in an airtight container to keep it fresh. It will stay good for several days at room temperature.
Mary Berry Honey Loaf